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Practical Biochemistry - Revision of Biochemistry

Practical Biochemistry - Revision of Biochemistry

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Published by: Adlina Tajuddin on May 01, 2013
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05/07/2013

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REVISION OF BIOCHEMISTRY (GIT module

)
(This power point is not originally from section of practical class. It is made to clarify all points that are emphasized by professors during revision class) *do not depend on this power point only. Read
the topics inside the book is recommended.

ESTIMATION OF FREE AND TOTAL ACIDITY IN A GASTRIC JUICE SAMPLE

GASTRIC JUICE TITRATION

X1 Definition of end point No of mls of 0.1 N NaOH in neutralize free acid in 5mL gastric juice Free acidity (free HCl) Topfer 3 No of mls of 0.1 N NaOH in neutralize free acid in 100mL gastric juice

X2 No of mls of 0.1 N NaOH in neutralize total acid in 5mL gastric juice Total Acidity (Free HCl + Combined HCl (end point)+ organic acid) Phenolphthalein 8 No of mls of 0.1 N NaOH in neutralize total acid in 100mL gastric juice

Acidity: Indicator pH

X1 x 100/5 =X1 x 20 =………0.1N NaOH %

X2 x 100/5 =X2 x 20 =………0.1N NaOH %

CHANGES OF pH
• pH = 1 pH gastric juice • pH =3 (free acidity) Topfer= salmon pink

• pH=8 (total acidity) Phenolphthalein (pink)

Questions suggested
• 1. Definition of titration? ans: It is a process in which a quantitative determination of the substance occurs in a stepwise reaction up to the end point. 2. Types of titration ? (details in the book pg 102 -103) ans: 1. Acid-base titration 2. Precipitation titration 3. Oxidation-reduction titration

3. Definition of end point? ans: The point in a titration where physical change ( in the solution being titrated) manifests itself
4. Definition of alkaline tide? ans: The presence of an alkaline urine that often follows the ingestion of a meal due to the arrival of excess bicarbonates to blood during the process of HCl secretion by the stomach.

5. Fractional test meal?

c

b

a

a – 15-30minutes after meal
• Acidity falls to a lower level • Why? –
Dilution of gastric juice with saliva and tea Neutralizing of gastric juice by:- NaHCO3 of saliva - protein of meal - mucin in the stomach

b – 30-90 minutes after meal
• Acidity rises again and reaches maximum value after about 90minutes. • Why?
Stimulation of the gastric glands by the meal

C- 90-150 minutes after meal
• After 120min, acidity starts to decline gradually until the fasting level is nearly reached at the end of about 150min. • Why?
Gastric secretion gets diminished Gastric contents are evacuated to the duodenum Gastric contents are neutralized by duodenal regurgitation.

CAUSES OF ABNORMAL CURVES
• Hyperacidity (hyperchlorhydria) -why? – duodenal ulcer - gall bladder disease • Hypoacidity (hypochlorhydria)
– Why? – gastric carcinoma

• Anacidity ( achlorhydria)
– Why? – prenicious anemia

SERUM AMYLASE

SITE OF PRODUCTION
• Pancrease (the most) • Salivary glands

CAUSES OF INCREASING SERUM AMYLASE?
• Pancreas- pancreatitis - carcinoma • Abdomen -gastritis -bile ducts problem (eg; obstruction) • Salivary – salivary prob (eg. Inflammation of salivary glands) • Genitourinary problem

PRINCIPLE
Starch (sample) amylo dextrin (residual starch)
α 1-4 glucosidase (inside serum)

pale blue black colour
Iodine

The higher the enzymatic activity, the lower the intensity of colour, the lower the absorbance

Calculation
• AB – AS x 1480 AB = ……….u/L

THANK YOU AND ALL THE BEST ACErs!!
Do not despair, Allah is always with us ^_^

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